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slice of summer strawberry roulade with macertaed strawberries spooned on top.
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4.80 from 5 votes

Summer Strawberry Roulade

Soft gooey merigue with a strawberry and mascarpone cream filling. A perfect summer dessert. Served with macerated strawberries.
Prep Time30 minutes
Cook Time16 minutes
Cooling time2 hours
Course: Dessert
Cuisine: International
Keyword: meringue, summer
Servings: 8
Author: Angela Entwhistle

Equipment

  • Swiss Roll Tin about 26 x 38cm (10½ x15in) or large flat tray.
  • baking parchment
  • whisk

Ingredients

Meringue

  • 4 egg whites
  • 225 g (8oz) caster sugar
  • 1 teaspoon cornflour sieved

Filling

  • 150 ml (¼pt / ⅔ cup) double cream (heavy cream)
  • 150 ml (¼pt / ⅔ cup) mascarpone
  • icing sugar sieved, to taste
  • 225g (8oz) strawberries cut into 4 or 6 chunks depending on their size.
  • 1-2 basil leaves hand torn finely

Macerated strawberries

  • 225 g (8oz) strawberries sliced
  • 2 teaspoon golden granulated sugar
  • ½ teaspoon balsamic vinegar
  • 3–4 basil leaves hand torn finely

Instructions

  • Line the swiss roll tin, or flat tray with baking parchment. Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.

To make the meringue

  • Place 4 egg whites in a large scrupulously clean bowl. Beat the egg whites until thick and standing in soft peaks. Add 225g (8oz) caster sugar a spoonful at a time whisking continuously. whisk until stiff and glossy. Add the cornflour and whisk in.
  • Tip the meringue onto the lined tray and spread level. Bake the meringue for 8 minutes. Reduce the oven temperature to 160℃ (140℃ fan)/350°F/gas mark 4 and bake for a further 8 minutes.
  • Place a clean tea towel onto the work surface. Lay a sheet of parchment on top. Remove the meringue from the oven and invert onto the new sheet of parchment. Leave cool for 1-2 hours.

Make the filling

  • Whisk 150ml (¼pt / ⅔ cup) double cream in a large bowl until begining to thicken. Add 150ml (¼pt / ⅔ cup)mascarpone and whisk to combine. Add icing sugar to taste, a teaspoon at a time, mix to combine.
  • Once the meringue has cooled, gently peel off the parchment from the base of the meringue. Spread the cream onto the meringue leaving a 2cm (1in) margin clear of cream on the short side nearest to you and 1cm (½in) margin from the furthest short edge. Top with 225g (8oz)prepared strawberries, distributing them evenly. Scatter with a little finely torn basil leaves.
  • Roll the meringue from the short side nearest to you. Use the greaseproof paper and tea towel to help with this. Don’t worry if it cracks a little.
  • Keeping the meringue on the greaseproof paper wrap fairly tightly. Place in the fridge until you are ready to serve.

Prepare the macerated strawberries

  • Meanwhile, place 225g (8oz) sliced strawberries in a bowl with 2 teaspoon sugar, stir to combine. Add ½ teaspoon balsamic vinegar and mix again. Set aside for 30 minutes to allow the strawberries to create a little juice. Avoid leaving them for longer than 90 minutes as the berries will soften too much.
  • To serve, transfer the meringue to a serving plate, Dust with a little icing sugar and serve with the macerated strawberries.

Video

Notes

Cook's Tips
  • The meringue will become very thick and glossy. The meringue should be thick enough for you to invert the bowl without it tipping out!
  • If you are using a flat tray, measure out an oblong shape, around 26 x 38cm (10 x 15in), onto your greaseproof paper to use as a guide for the shape of the meringue. Turn the parchment over so that the pencil lines are not touching the meringue.
  • After baking, you may want to trim the edges of the meringue to neaten.
  • whipping the cream – I tend to do this by hand with a balloon whisk to avoid the risk of over whipping.